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Deviled Eggs
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| 6 hard-cooked eggs, peeled and cut lengthwise | |
| ¼ cup | Light Mayonnaise |
| Salad Dressing, alternative | |
| ½ teaspoon | dry ground mustard |
| 1/4 teaspoon | white vinegar |
| 1/8 teaspoon | salt |
| ¼ teaspoon | ground black pepper |
| Paprika for garnish | |
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
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